Cantaloupe and Red Onion Salsa

cantaloupe salsa.jpg

You could also add some refreshing diced cucumber to the mix!

2 cups diced cantaloupe
1/4 cup diced red onion
2 tablespoons chopped fresh basil or cilantro
2 lime wedges
1/4 teaspoon salt
1 jalapeno, seeds removed, minced


  • Stir fruit and vegetables together, and squeeze fresh lime juice over the mix (be careful to avoid touching your eyes after cutting the hot pepper!)
  • Serve with chips or tacos. 

Inspired by Smitten Kitchen


"Elote" Salad with Corn and Feta

"Elote" Salad with Corn and Feta

While our ingredients are not what you would find with authentic mexican elotes, we were inspired by the combinations of textures and flavors for our first sweet corn of the season. Elote is corn is a Mexican recipe, where corn is roasted over an open grill and coated with salt, chile powder, butter, cotija, lime juice, and mayonnaise or crema fresca.

In our version, we featured Vermont feta cheese. You can roast corn over your grill, or simply cook it in a cast iron pan like we did!


  • oil or butter for cooking
  • 2 ears fresh corn, with kernels sliced off
  • 1/4 finely chopped red onion
  • salt and pepper
  • 1/4 tsp chili powder (or more, to your taste)
  • 1 tsbp mayonnaise (store bought or homemade- see our recipe here)
  • 1/4 c feta cheese for garnish
  • 2 lime wedges


  1. Directions Warm oil or butter in a cast iron pan. Add corn and red onions, season with salt, pepper, and chili powder.

  2. Occasionally stir veggies until charred evenly, about 10 minutes. Cook until onions are translucent and you see a nice even char on the corn. Remove from heat to a serving bowl to cool.

  3. Once cool, stir in mayonnaise. Add crumbled feta and squeeze in lime. Adjust your seasoning for salt, pepper, and chili powder to taste.

Stuffed Green Peppers with Tomatoes (Vegetarian or Omnivore Versions)

Stuffed Green Peppers with Tomatoes and Black Beans
  • oil for cooking
  • 1 cup rice
  • 2-3 green bell peppers, with tops sliced off and seeds removed
  • 1 large tomato, diced
  • 1/4 finely copped red onion
  • salt and pepper
  • shredded cheddar cheese or mozzarella
  • optional spices and seasonings: taco seasoning, or paprika, cumin, chili powder, cilantro, scallions, or parsley
    • For a vegetarian version, use 1 cup black beans or 2 black bean burgers (we love the spices and seasoning in the black bean burgers from Vermont Bean Crafters for a dish like this!)
    • For an omnivore version, add 1/2 lb ground beef or ground sausage



  1. oast 1 cups of long grain white rice in a small-to-medium size pot, with 1 tsp of Canola oil until golden brown and crisp
  2. Next, add 2 cups broth or water and a large pinch of salt, and bring to a boil. Once boiling, keep rice uncovered until small bubbles which tunnel down into the rice form
  3. At this point turn your stove to the lowest setting and cook covered for an additional 20 min.
  4. Once finished, add a generous amount of black pepper!


  1. Preheat your oven to 375 degrees F
  2. For a vegetarian version: while the rice cooks, heat black beans in a pan over medium heat. Add onions, salt, pepper, and spices while they warm through. If you're using black bean burgers, simply pan cook them - they're already well seasoned! 
  3. For an omnivore version, brown 1/2 lb of sausage or ground beef. Sausage will most likely be seasoned, but you'll want to add onions, salt, pepper, and spices to ground beef. 
  4. When rice and your beans or meat are cooked, stir them together into one pan or mixing bowl. Add in tomatoes and any fresh herbs that you'd like. Add salt, pepper, and spices to taste. If you feel the mixture is too dry, add a little olive oil, butter, or cheddar to the mix.
  5. Place your peppers in a baking dish. Spoon the stuffing mixture into the peppers and top with cheese.
  6. Bake for about 15-20 minutes (depending on how well-done you'd like your peppers. 
  7. Serve hot!

New Potato & Salmon Skillet

Stuffed Green Peppers with Tomatoes


  • oil for cooking
  • 1lb ground wild Alaskan salmon
  • 1lb new potatoes, cut intl 1/2 inch cubes
  • 1/2 red onions, diced
  • salt and pepper
  • 4 eggs
  • shredded cheddar cheese
  • optional herbs - dill, chives, scallions, or parsley (stirred in after cooking)


  1. Heat oil over medium heat in a cast iron skillet.
  2. Add new potatoes and onion, salt and pepper. Cook the potatoes and onions, stirring occasionally, for about 10-15 minutes,
  3. Add ground salmon, and continue cooking for about 5-10 minutes. You'll want the salmon mostly cooked but not dry. Stir often to break up the salmon for even cooking and a consistent texture for the hash.
  4. Crack 4 eggs on top, cover with shredded cheddar, and broil for 2 or 3 minutes until the egg whites have set (and become white) and the egg yolks are still a little bit runny.

Tomato & Basil Pesto Grilled Cheese

Tomato & Basil Pesto Grilled Cheese


  • lots of butter for cooking
  • 1/2 tomato, sliced thinly
  • 2 tbsp pesto from Joe's Kitchen
  • sliced cheddar cheese (or mozzarella would be great, too)
  • Ciabatta bread, sliced down the center so that the crusts remain on the outside (this will hold up better for grilling than if you cut a slice where the crust is only around the edge)



  1. In a cast iron skillet on medium heat, melt 2 tbsp. of unsalted butter
  2. Spread pesto on each slice of bread. Place one slice into the pan, and layer tomato and cheese slices. Top with the second piece of bread. 
  3. To press sandwich, place a heavy plate or pan on top. Allow the sandwich to cook and the bottom slice of bread to become crisp.
  4. Flip the sandwich - adding more butter to the pan in between if needed. 
  5. Serve warm!


Tomato, Red Onion, and Cucumber Salad with Feta

Tomato, Red Onion, and Cucumber Salad with Feta

Inspired by a classic Greek salad!


  • 1 large tomato
  • 1/2 of 1 red onion, sliced
  • 1 cucumber, sliced and seeds removed
  • olive oil
  • fresh or dried oregano
  • salt and pepper
  • crumbled feta cheese
  • optional: black olives


  1. Slice and chop your veggies into bit size pieces
  2. Season with salt, pepper, and herbs, and stir together
  3. Drizzle with olive oil and sprinkle feta cheese over top
  4. Serve chilled

Blueberry Pocket Pies with Mint & Basil

If you haven’t already eaten this week’s delicious blueberries from Adam’s Berry Farm, we suggest trying your hand at pocket pies! With just a pint, a full pie can be a stretch - pocket pies use less but give you the same taste. Also perfect for an on-the-go snack.

Intervale Food Hub Ingredients:

  • 1 pint blueberries
  • 5 leaves of basil (leftover from last week’s basket)
  • ½ a package of cultured butter (½ a cup, or 1 stick from other producers)

Kitchen Staples:

  • Handful of mint leaves
  • 1 Tbs sweetener (Sugar, honey, maple - it’s up to you!)
  • 3 cups flour
  • 1 tsp cinnamon
  • Ice water



Two things to keep in mind while making crust are to keep everything cold, and to avoid overworking the dough.

  1. In a mixing bowl, combine two cups of flour and 1 tbs cinnamon (or other spices). If you are using butter from another producer that is unsalted, be sure to add a teaspoon or so of salt to your creation.

  2. Remove butter from the refrigerator (it must be cold!) and cut half the package into small ¼ inch cubes.

  3. Add butter to flour mixture and using a pastry cutter or fork, quickly work the butter into the dough until no large chunks remain.

  4. 1 spoonful at a time, sprinkle in the ice water. Use just enough so that the dough begins to clump together and be formed into a ball, but no more.

  5. Chill the dough - preferably for 2 hours and up to two days.


  1. Place blueberries in a small mixing bowl and toss with 2 Tbs of flour. Alternately you use cornstarch or a tapioca - this is just to get the blueberries to hold together.

  2. Add your sweetener of choice and toss until evenly distributed.

  3. Destem basil and mint leaves, chop or shred if desired, or leave whole. Place aside.

making hand pies.jpg


  1. Preheat the oven to 375 F.

  2. Prep your area - sprinkle flour on a clean counter space. Have about a ½ cup of flour on hand to help you deal with sticky dough. Bring out a baking sheet and place it nearby so you have a place for your final product. Place the blueberries, mint and basil leaves within arms reach. Grab a small glass of water, to help you close up the edges of the pocket pies.

  3. Take out your dough and roll it out on the floured surface. Apply more flour as necessary to counter and rolling pin to keep dough from sticking. Roll out until dough is under ⅛ inch thick.

  4. Cut out 4-5 inch diameter circles from the dough. You can form a ball with the scraps, roll it out again and create more circles until you’ve used up all the dough.

  5. Place a handful of blueberries on each circle, along with a pinch of mint and basil. Fold the circle in half and press the edges together. If you are having trouble getting the edges to stick, use a pastry brush or your fingers to wet them with cool water, then seal them.

  6. Press the edges of the pies down, then, starting at one end, begin to twist along the edge to create a pretty and flaky edge. You can also press it with a fork or any variety of methods, as long as the edges seal well.

  7. Poke a couple of holes in the top of each pie to let steam out.

  8. Place finished pies on the baking pan, and bake for 12-15 minutes, or until pies are golden brown.


Roasted Summer Vegetables - Two Ways

veg summer.jpg

We decided to keep it simple this week by oven roasting our cherry tomatoes, green beans, squash and zucchini all together. Roasted veggie combos can be eaten hot or cold, and they store well in the refrigerator and can be added to pasta, salads, or serve as side dishes all throughout the week. To give you some ideas we made a cheesy couscous dish with one half, and served the rest up with a balsamic glaze.

Intervale Food Hub Ingredients:

  • ¾ of a pint of cherry tomatoes, halved.
  • 1 bag of green beans, de-stemmed & halved
  • 1 lb bag of zucchini & squash, cubed.
  • 2 cloves garlic, minced.

Kitchen Staples:

  • 2 Tbs olive oil
  • Salt and Pepper




  1. 1. Preheat oven to 400 F.
  2. 2. Wash and prep all veggies, keeping sizes consistent to they will cook evenly.
  3. 3. In a mixing bowl toss veggies with garlic and olive oil, until thoroughly coated. Sprinkle salt and pepper.
  4. 4. Move veggies to large baking pan, spreading them out evenly.
  5. 5. Roast for 30-40 minutes, or until desired softness. Salt to taste.


Serve this way, with Cheesy Couscous...

Intervale Food Hub Ingredients:

  • Cheddar Cheese 

Kitchen Staples:

  • 1 cup dry (2 cups cooked) Pearl Couscous. Any other pasta or starch like rice would work well with this dish!


  1. Cook Couscous as directed.

  2. Stir ¾ of a container of herb cheese spread into the still - warm couscous, until evenly coated.

  3. Add ½ the pan of roasted veggies.

  4. Top with additional fresh herbs like parsley, cilantro, or basil, any of your favorite spices such as rosemary or thyme, or another cheese like shredded parmesan or crumbled feta -- you can’t go wrong!


Or this way, with Balsamic Glaze:


Kitchen Staples:

  • 2 Tbs balsamic vinegar

  • Your favorite spices!


  1. Once roasted veggies are tender, drizzle them with a couple tablespoons of balsamic vinegar.

  2. Return the pan to the oven for a couple more minutes, allowing veggies to brown and vinegar to reduce.

  3. Eat plain or season with spices to your liking. This simple combination can be eaten alone, used atop salads or as a side dish!


Garlic-Soy Kale

garlic soy kale.jpg

Intervale Food Hub Ingredients:

  • 1 bunch Lacinato Kale, washed and stripped.
  • 3 cloves chopped garlic

Kitchen Staples:

  • 1 Tbs Soy sauce
  • 1 Tbs olive oil
  • 1 tsp rice vinegar
  • pepper


  1. Wash your kale then prep it by strippingit off the stem.

  2. Heat up olive oil in a pan, on high heat.

  3. When oil is hot, add kale. As it begins to soften, add in garlic.

  4. After 2 minutes stir in soy sauce and rice vinegar.

  5. Cook until kale is soft, but not turning brown.

Salmon Sliders with Tomato Garlic Relish

Perfect for the ground salmon in our Wild Alaskan Fish subscription this month! Though we cooked ours up on the stove, this recipe would be perfect to grill at a summer cookout.


  • 1 lb ground salmon (defrosted)
  • 1 large clove garlic, minced.
  • 2 Tbs breadcrumbs
  • 1 egg
  • salt and pepper


  • 1/2 pint cherry tomatoes, halved
  • 2 cloves garlic, diced.
  • 1 T butter


  1. Open package, drain salmon, and place into a medium sized mixing bowl.

  2. Combine with minced garlic, egg, breadcrumbs, a tsp of salt and a pinch of pepper.

  3. Form into patties, place on a plate, and put in freezer for a few minutes while you make the relish.

  4. In a small pan, heat 1 Tbs butter. Add garlic and tomatoes and cook down until very soft and sweet tasting. Remove from heat and allow to cool.

  5. In a large pan, heat 1 Tbs butter for the sliders. Remove patties from freezer.

  7. Once the butter is bubbling, place your sliders on the pan. Cook for 3-4 minutes on each side, or until they are nicely browned on the outside and cooked all the way through.

  8. Pop a couple slices of bread into the toaster.

  9. Cut the slices of bread in half, top with bit of mesclun. Place a sliders on top, and garnish with the relish. Yum!

salmon sliders 2.jpg

Pasta with Roasted Tomatoes, Zucchini, and Garlic

Pasta with Roasted Tomatoes, Zucchini, and Garlic

For this dish, we wanted to feature an alternative technique for preparing abundant tomatoes and summer squash. If you're going to turn on the oven, you might want to make some kale chips, too!

If you can't stand to turn on the oven, you can "roast" these vegetables in a large cast-iron pan on your stove - simply spread them out and cook over medium heat.


  • Oil for roasting (we recommend sunflower)
  • 2 small or 1 large zucchini
  • 1/2 pint cherry tomatoes (or one large tomato)
  • 2-3 cloves garlic
  • salt and pepper
  • optional: fresh basil, balsamic vinegar, butter, olive oil, or parmesan cheese
  • 1 box of your favorite pasta


  1. Pre-heat your oven to 350 degrees.
  2. Set a pot of water over high heat to boil for pasta.
  3. While the oven and the water heat up, slice your zucchini into 1/4 inch rounds and slice cherry tomatoes in half. 
  4. Toss vegetables and whole garlic cloves in oil and spread them out on a roasting dish or baking sheet.
  5. Meanwhile, add your pasta to the boiling water and cook as well, following package instructions.
  6. Cook vegetables for about 15 - 20 minutes, or just until the zucchini start to brown and the tomatoes caramelize a bit on the edges. When they're done, you'll want to mash up or chop up the roasted garlic and stir into the vegetables.
  7. When pasta and veggies are done, combine in a large serving bowl. Top with optional basil, balsamic, olive oil, and cheese. Serve warm or cool.


Grass Fed Cheeseburgers

grass fed cheeseburgers

This week's Omnivore Package and Localvore Package feature ground beef and cheddar cheese. These two delicious Vermont products gain their flavor and nutrition from the healthy, sustainable grazing practices carried out on our Vermont Farms. These are a great, quick and simple meal for any time of year!

When served with salads and side dishes, we find that we can make 4 or 5 burgers from one pound of ground beef - but that's up to you!


  • 1 lb grass fed ground beef (defrosted)
  • 4 slices cheddar cheese
  • salt and pepper
  • oil for cooking
  • serve on round rolls or over salad


  • In a bowl, season ground beef with salt and pepper, and mash. 
  • Divide into 3, 4, or 5 equal sections, depending on how many burgers you'd like to make.
  • Shape each patty into a uniform, round shape. Press down in the center to make a small indent - this will help with more even cooking. 
  • In a pan or cast iron skillet, heat a small amount of oil. When the pan and oil are hot, add the burgers to the pan. To get a good sear, don't move them around in the pan. For juicy burgers, don't press down on them while they cook. With grass-fed beef, which tends to be leaner than conventional beef, you'll want to keep the heat to medium-high, so that the burgers don't cook too quickly and become to tough.
  • After a few minutes, flip your burgers. For the last 1-2 minutes, add your slices of cheddar cheese to the burgers and cover to melt.
  • Serve and enjoy!

Summer Saute with Green Beans, Summer Squash, Tomatoes, Kale, and Garlic

Summer Saute with Green Beans, Summer Squash, Tomatoes, and Garlic

A summer saute is an excellent shortcut to a delicious meal - and it's a great way to cook up most of this week's basket in one large batch. Serve as a side dish. Or, to make a complete meal, stir in pasta and some mozzarella cheese, or add grains like quinoa or farro. Yum!


  • oil and/or butter for cooking
  • 2 cloves garlic, finely chopped
  • 1/4 lb green beans, de-stemmed and cut into 1-inch sections
  • 1 large or 2 small summer squash, sliced into thin half-circles
  • 1/2 bunch kale, de-stemmed and cut into bite-size pieces
  • 1/2 pint cherry tomatoes, sliced in half
  • salt and pepper
  • optional: fresh or dried herbs
  • optional: balsamic vinegar, mozzarella cheese, cooked farro, quinoa, or pasta


  1. Heat oil over medium heat.
  2. Stir in garlic.
  3. When the garlic is fragrant, stir in the green beans and summer squash. Season with salt and pepper. These denser vegetables will need more time to cook than the other ingredients. Cook, stirring occasionally, for about 3-5 minutes (depending on if you prefer these more "al dente" or more well-done).
  4. If you're using dried herbs, add them at this point as well - you'll want to give them more time to soften up and give their flavor. Fresh herbs would be better stirred in after cooking.
  5. Next, add the kale and cherry tomatoes. Cook, stirring occasionally, for another 3-5 minutes.
  6. Season with more salt and pepper to taste, add fresh herbs, and/or drizzle with your favorite balsamic vinegar. Enjoy!
summer squash.jpg

"Marinated" Kale Salad with Maple Balsamic Vinaigrette

"Marinated" Kale Salad

For this dish, we used the Maple Balsamic Vinaigrette in the Omnivore and Localvore Package this week. Unlike with typical salad greens, you actually want to let your kale sit for a while to absorb some of the dressing and become more tender - especially with hearty summer kale harvested from the fields like we have this week. 

You can mix up your own dressing using our Essential Vinaigrette recipe here!

To prepare this salad, simply de-stem your kale and chop roughly into bit size pieces. Dress and mix or "massage" your kale for even coverage of the dressing. Let it sit in the fridge for a few minutes or up to a couple of hours until you're ready to serve. Add cherry tomatoes or other chopped vegetables for more color and flavor. Enjoy!

Sauteed Green Beans with Lemon and Garlic

Sauteed Green Bean with Lemon and Garlic


  • 1/2 lb Green Beans -stems twisted off
  • 1-2 garlic cloves, diced into tiny pieces
  • 1/4 fresh lemon
  • oil and/or butter for cooking (we like to use canola for cooking, and add butter or olive oil for flavor)
  • salt and pepper


  • First, we blanched the green beans. Add 1 cup water to your saute pan and heat to a boil. Add the green beans and cook for just a minute or two, so that the green beans turn a bright green and soften a bit. 
  • Next, pour off excess water and set green beans aside. 
  • Add your oil to the pan and warm it over medium heat. Add the garlic and stir (turn down your heat if it starts to brown to quickly).
  • Once the garlic smells fragrant, after a minute or two, add in the green beans. Saute for about 5 minutes - just until they reach your desired tenderness. 
  • Add butter, a squeeze of lemon, and salt and pepper to taste. Serve hot!

Blueberries with Biscuits


Blueberries with Biscuits

Recipe Level: Creative | Recipe Speed: Leisurely | Season: Summer/Fall | Type: Dessert | Diet: Veg

  • 1 cup flour
  • 2/3 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 4 tablespoons butter, very cold
  • 1/3 - 1/2 cup milk or almond milk
  1. Mix together the dry ingredients. Chop the butter into chunks, and add to the bowl.
  2. Cut the butter into the dry ingredients with a pastry blender, until the mixture looks like coarse cornmeal.
  3. Add 1/3 cup milk, and see if the dough comes together into a mass. If needed, add a smidgen more.
  4. Gather the dough together, and give it a quick knead (10-20 seconds) to make it uniform. Cover the dough with plastic, and let it rest in the fridge until you need it.
  • 1 container blueberries
  • 1/4 cup sugar
  • a couple pinches of salt
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon cinnamon
  • 1/3 cup water
  • sour cream and maple syrup to garnish

In a saucepan, combine the blueberries, sugar, seasonings, and water. Bring to a simmer. Divide the biscuit dough into six equal parts, and roll each sixth into a ball with your hands. Place the balls of dough atop the blueberries. Cover the pan and simmer for 25 minutes. The biscuits will be light and fluffy. 

Serve with sour cream


Savory French Toast with Cheese and Tomatoes


Savory French Toast with Cheese & Tomatoes

Recipe Level: Creative | Recipe Speed: Quick | Season: Summer/Fall | Type: Veggie Side | Diet: Veg

Have you ever had savory French toast before? Neither had we, but we realized that it would be an amazing way to use up bread and eggs. Try adding herbs to the egg batter! 

  • 3 eggs, beaten 
  • 1/3 cup milk or non-dairy milk
  • salt and pepper to taste
  • 1/4 teaspoon chipotle powder
  • 4 slices bread
  • 1 tablespoon butter or oil
  • a couple ounces of cheese, grated
  • 4 slices tomato
  1. Preheat the broiler in your oven.
  2. Whisk together the eggs, milk, salt and pepper, and chipotle powder. 
  3. Dip the bread in the egg batter, and let it soak for a couple minutes. Then turn the bread, and soak the other side.
  4. Meanwhile, heat the butter or oil in a frying pan that's big enough to hold all four pieces of bread. 
  5. Cook the bread on one side, until lightly browned. Flip.
  6. Sprinkle cheese on the top (browned side of the toast), and add the tomato slices, cutting them to fit onto the bread, without hanging off the sides. 
  7. Remove the pan from the heat, and place it under the broiler. Broil until the cheese is melted, and the tomatoes have wrinkled, slightly. 

Barbecued Chicken Drumsticks


Barbecued Chicken Drumsticks

Recipe Level: Average | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: O/GF

This is about as easy as it gets! The reason for separating the barbecue sauce into a bowl (prior to brushing it on the chicken), is so that you don't contaminate the container of sauce with raw poultry juices. If you accidentally use a utensil on the chicken and stick it in the sauce container, all you need to do is bring the sauce briefly to a boil, and you can still serve it. 

  • 1 package chicken drumsticks
  • 1 container barbecue sauce
  1. Preheat the oven to 350-degrees.
  2. Pat the drumsticks dry, and place them in a baking dish.
  3. Sprinkle with salt and pepper.
  4. Pour a third of the barbecue sauce into a small bowl.
  5. Roast the legs for 10 minutes. Remove from oven, turn, and brush the top side with barbecue sauce from the bowl. Bake 10 more minutes, turn, and repeat. Using up all of the sauce from the bowl.
  6. Return to oven, and cook until the internal temperature is 165. 
  7. Remove from the oven, and serve with the remaining sauce. 

Creamy Cucumber Salad


Creamy Cucumber Salad

Recipe Level: Basic | Recipe Speed: Average | Season: Summer/Fall | Type: Veggie Side | Diet: Veg/GF

A bit of a change from the vinegar-dressed cucumber salad, this is a refreshing treat on a hot summer day. 

  • 2 cucumbers, sliced into ribbons on a mandoline, or on the single blade side of a cheese grater. If you don't have those tools, you can make ribbons with a vegetable peeler, instead.
  • salt
  • 2 teaspoons lemon zest
  • 2 tablespoons chopped chives
  • 1 tablespoon minced parsley
  • 1/2 cup sour cream
  • a squeeze of lemon juice
  • more salt and pepper to taste
  1. Sprinkle the cucumber ribbons with salt, and let sit for 30 minutes. Water will ooze out of the cucumbers, and can be used for another application (such as a adding a subtle cucumber flavor to a cocktail), or be discarded.
  2. Meanwhile, mix the other ingredients.
  3. When the cucumbers have been drained, give them a quick rinse so they won't be too salty, pat them dry, and add the dressing. Season to taste, adding more lemon juice if you want the dish to be tangier, and salt or pepper, if needed.

Roasted Potato Salad


Roasted Potato Salad

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Starchy Side | Diet: V or Veg (depending on the mayo you choose)/GF

Roasting the potatoes instead of boiling them concentrates the flavor, and makes the potato salad extra sweet and delicious. If you eat bacon, don't be afraid to add some. 

  • new potatoes or fingerling potatoes
  • olive oil
  • salt and pepper to taste
  • mayo (or vegan mayo)
  • 1 teaspoon Dijon mustard
  • 1 squeeze lemon juice
  • the tops of 4 scallions, sliced into rounds
  1. Preheat the oven to 400-degrees.
  2. Cut the potatoes into similar-sized pieces, spread them on a baking sheet, toss with olive oil, and sprinkle with salt and pepper.
  3. Roast the potatoes until they're tender. Remove from the oven and let cool.
  4. Mix the potatoes with mayo, mustard, lemon juice, and more salt and pepper as needed. 
  5. Garnish the potato salad with scallion greens.